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Crepes Suzette
Thin Pancakes
2 eggs
1/4 tsp. cinnamon
1 tsp. sugar
1/2 C flour
Dash of salt
1 C skim milk
1 tsp. vegetable oil
Sauce:
1/3 C orange juice
4 TBS butter
2 TBS sugar
1/4 C orange-flavored cognac
Thin orange slices (for serving; optional)
In a large bowl, beat the eggs. Add the flour, sugar and cinnamon; stir well. Add 1/4 C of the milk and all of the oil. Whisk the ingredients; add the remaining milk. Heat an electric skillet or a large, flat pan over medium heat and sprinkle lightly with vegetable oil. Ladle two tablespoons of batter into the pan; tilt the pan to cover the bottom with a thin, even coating of batter. Cook the crepe until small bubbles form on the surface and it is just firm (about thirty seconds to one minute). Flip and repeat until the crepe is done. Eat at once, or stack separated by wax paper.
Sauce: In a large skillet, mix orange juice, sugar and butter over low heat until butter melts. Remove from heat; add the orange-flavored cognac. Fold each crepe in half, and then fold each into quarters. Arrange the crepes in the sauce in the skillet. Top with thin orange slices (optional). Serve.
Storage: Crepes can be frozen for up to one month.
*Crepes Suzette image (C) Antilived (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
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